Season your lamb with salt and pepper and paprika. In a Dutch oven (just big enough to fit meat), add 2-3 Tbsp. of olive oil over medium-high heat and brown all sides of your lamb, reserve. Now add the remaining oil, then add scallions and onions (add toward the end) and sweat for 5-6 minutes.

Add the lamb back in the Dutch oven along with bay leaves, thyme, peppercorns and add enough stock (2-3 cups) to almost cover and some salt and pepper. Place the cover on the pot and simmer for about 90 minutes or until the meat is fork tender and becomes easy to remove from the bone (or you may place in a pre-heated 350F oven).

Add your carrot and artichokes and and simmer for another 20-30 minutes (or until the artichokes are tender). Adjust seasoning with salt and pepper and take off the heat and add the chopped fresh dill.

Meanwhile in a bowl, prepare your Avgolemono Sauce by beating your eggs and lemon juice with a whisk. Take a ladle of stock from the the pot and slowly add to egg/lemon mixture while vigorously whisking. Pour 2-3 more ladles while whisking.

Add your Avgolemono back into your pot and shake the pot gently to allow the Avgolemono to set. Serve with an Argyros Atlantis White.

Nina's Kitchen (Nina Timm)

Sandie

I become such a complete doofus when visiting your site. Often (when I try to leave a comment), I end up hitting preview instead of publish and I am none the wiser until afterwards, when I’m mystified that my comment doesn’t show!

Honestly – I think it’s because I am distracted by your photos and recipes. My mind becomes a food -filled daydream factory and blathering wasteland. Seriously, who can concentrate when such delicious looking meals abound? Certainly not me…

Jan

Marianna

I love this dish, but I also love how you are using seasonal ingredients! (plus I’m a major artichoke fan!) I am trying to force myself to use more seasonal ingredients in my cooking instead of buying strawberries in January and asparagus in November.

MEDITERRANEAN KIWI

interesting use of artichokes – as we grow them ourselves, i never use the stem because it is too tough. in fact, i only use the hearts, and a little bit (no more than 1.5cm) of the leaves if they are still yellow (not purple or green). artichokes lend themselves well to meat dishes – they can end up tasting like a soft potato

NÃºria

Aaaahhh, our artichokes season is fadding away… and I love them soooo much! Your dish does look comforting and I could cook it these days here… because it’s raining cats and dogs, whales and elephants!!!!

Dennis Clark

Peter, this recipe is a winner! I prepared it following your instructions pretty closely, although I couldn’t resist adding a leek and some garlic that I found in my pantry. The end-result was triumphant, and one of my guests declared it to be the best ever treatment of avgolemono! Also, as usual with dishes like this, the aromas were especially wonderful throughout the cooking and serving phases. Thank you for sharing this truly-inspired dish.

I remain one of your constant followers, and multiple dishes from this blog have entered the household repertory.
Regards,
Dennis Clark
Oakland, California